Roast beef rolls with mushroom tapenade

Name: roast beef rolls with mushroom tapenade
Total time: 30 min
Yield: 4
Ingredients: 12 slice roast beef (meat products); 2 tablespoon olive oil; 1 shallot shredded; 200 gram chestnut mushrooms finely chopped; 100 gram cream cheese natural; 3 tablespoon capers; 75 gram arugula; 2 tablespoon balsamic vinegar; 1 teaspoon mustard; 6 tablespoon olive oil

Try these roast beef rolls with mushroom tapenade

Ingredients

Kitchen Stuff

baking form for mini muffins, greased

Directions

Place the roast beef slices next to each other on a shelf.
Heat the oil and fry the shallot for 2 minutes. Stir in the chestnut mushrooms and cook for 2 minutes while stirring. Allow to cool.
Stir in the cream cheese. Stir in the cream cheese with the mushroom mixture and 2 tablespoons of capers into a tapenade. Season with salt and pepper.
Put some tapenade on each slice of roast beef and roll the meat around it. Mix the ingredients for the dressing.
Divide the arugula over 4 plates. Halve the roast beef rolls, put them on the arugula and sprinkle with the dressing.
Sprinkle with the remaining capers. Tasty with roasted brown bread or rye bread.